In a sauce pan, combine the marshmallows, milk, and chocolate over medium heat until marshmallows and chocolate have melted and the mixture is smooth.

Remove from the heat and allow to cool for about 1 hour.

Fold 3/4 cup of the whipped topping into the cooled chocolate mixture and pour into the pie crust.  Refrigerate for 30 minutes.

Top pie with cherry pie filling and refrigerate for 8 hours.  Serve topped with a scoop of the remaining whipped topping.  Serves 6-8.